Seves 4
2 TBSP Olive Oil
2 8oz. Scallops, remove foot (medium size 1 1oz per scallop)
3 TBSP Bayou Spice 2 Tomatoes, roughly chopped, seedless, skinless
½ Cup Scallions, chopped 3 TBSP Butter ½ Cup Beer (the chef’s favorite is BUD)
1 Serving of Cooked Angel Hair Pasta
Heat olive oil to medium heat. Toss scallops in Bayou Spice. Saute scallops until half done, slight color, 1-2 minutes. Add tomatoes, scallions/toss for 20 seconds. Add beer, butter/let foam and reduce until scallops are cooked to a hot medium rare. Pour over cooked pasta and serve.
Bayou Spice
½ TBSP Salt 2 TBSP Annulated Garlic 2 TBSP Annulated Onion
2 TBSP Thyme 2 TBSP Basil 2 TBSP Cayenne Pepper 2 TBSP Paprika
¾ TSP Rosemary
